Rice can be said to be one of the indispensable staple foods on our Chinese family dinner table, as well as northern rice and southern rice. The rice grains produced in the north are round, and the texture is hard and tough, which is also called japonica rice; the rice grains produced in the south are mostly slender grains, has a crisp and oily texture, and is also called indica rice. In our daily cognition, the representatives of rice are japonica rice and indica rice.
In addition to our daily knowledge of rice, there is also a kind of rice called "glutinous rice", which is also very common. is the hulled kernel of gramineous rice ( glutinous rice) It looks very similar to rice, but it is also divided into japonica glutinous rice and indica glutinous rice. In addition, everyone will find a problem, rice is often eaten as a staple food, but glutinous rice is not.
So today, Lazy Meow will talk to you about this topic, let’s take a look, what is the difference between glutinous rice and rice? Rice is often used as a staple food, why can't glutinous rice work?
What is the difference between "glutinous rice" and rice?
Regarding the difference between glutinous rice and rice, there are mainly the following three points:
1. Different appearance : Although glutinous rice and rice look similar in appearance, they can still be quickly identified with more recognition. Distinguish them. Raw rice has better light transmittance. Whether it is japonica rice or indica rice, it is mostly translucent. The light transmittance of glutinous rice is relatively poor.
glutinous rice is also divided into japonica glutinous rice and indica glutinous rice. The former has oval grains, and the latter has elongated or oblong grains. When raw glutinous rice is in the state, all are milky white and opaque. ,opaque. However, the cooked glutinous rice does not look as white as rice.
2. The taste is different : whether it is glutinous rice,Still rice, the higher the content of amylopectin in the rice grains, the lower the content of amylose , the softer the mouthfeel will be. On the contrary, the crisper the mouthfeel will be. Almost all glutinous rice contains amylopectin, and the content of amylose is extremely low. Therefore, the food made from glutinous rice is sticky and soft to eat, fragrant and smooth.
Contrary to glutinous rice, the amylose content in rice is higher, and the amylopectin content is not as high as that in glutinous rice. Therefore, food made from rice has a tough taste, not as sticky and soft as glutinous rice, and it is easier to chew.
3. Different methods : When making glutinous rice, you need to soak the glutinous rice for a long time in advance, or even need to be soaked overnight in refrigeration, so that the glutinous rice is soft enough. When making rice, you don't need to soak it for so long in advance, and you can even add water to the pot without soaking.
In addition to making glutinous rice, glutinous rice is often used to make various soft and sticky foods, such as glutinous rice cakes, glutinous rice cakes, zongba, zongzi, glutinous rice balls and so on. Rice is more commonly used as a daily staple food, steamed rice or cooked porridge.
Speaking of this, I believe everyone is already clear about the difference between glutinous rice and rice. There are many differences between glutinous rice and rice, whether in appearance, taste, or suitable method. Next, I believe everyone will be curious about a question:
Among our daily staple foods, rice is the most frequently seen, not glutinous rice. Glutinous rice is usually found in dim sum or festive food, and it is rarely used as a staple food. ,Why is this?
is also rice, why is glutinous rice rarely used as a staple food?
Regarding why glutinous rice is rarely a staple food, I think the main reason is the following 2 points:
1. Sticky rice is not easy to digest : Actually,Glutinous rice itself has a high amylopectin content and is easy to contact with enzymes, so it is digested and decomposed faster by enzymes. From this perspective, glutinous rice is not absolutely difficult to digest. However, in the process of chewing, it is more difficult to chew, so glutinous rice is not easy to digest completely. And once it cools, glutinous rice becomes more difficult to chew and digest. Relatively speaking, rice is easier to chew. Although digestion is slower, it is easier to digest completely;
2. Glutinous rice is easy to eat : I don’t know if you have had a similar experience and made glutinous rice. At first, you may feel that the taste is good, fragrant and waxy, but after eating a few more, it is easy to give people a greasy feeling because of its higher viscosity. It is good to try it occasionally. Eat often foods that you can't stand. Relatively speaking, rice is more moderate. Although it is not very delicious, it does not make people feel greasy.
From the above two factors, it is not difficult to understand why rice is more often used as a staple food on our table, but glutinous rice is difficult to make.
[Lazy Meow Experience]
Through the above sharing, I believe that everyone has a better understanding of "Nuo Mi". Although they are all rice, there is still a big difference between glutinous rice and the rice that we know as rice. As for why glutinous rice is difficult to become a daily staple food, I think it is determined by two reasons. One is that glutinous rice is not easy to digest, and the other is that glutinous rice is easy to eat. Compared with glutinous rice, rice is more suitable as a daily staple food.
.Talking about food in big vernacular, I am a lazy cat, and a friend who likes food, you can just follow me at any time~
